Asian Turkey Meatballs in Lettuce Cups

  • This came from the South Beach Taste of Summer Cookbook

    Dressing
    1 tablespoon Asian fish sauce
    1 tablespoon rice vinegar
    1/2 teaspoon toasted sesame oil
    Pinch of red pepper flakes

    Meatballs
    1 pound ground turkey breast
    2 garlic cloves, minced
    1 tablespoon grated fresh ginger (used more)
    1 tablespoon toasted sesame oil
    2 teaspoons rice vinegar
    2 teaspoons low-sodium soy sauce
    12 large Boston lettuce leaves
    1 small cucumber, cut into matchsticks
    1 cup mint leaves

    For the dressing: In a small bowl, whisk together fish sauce, vinegar, sesame oil, and pepper flakes; set aside at room temperature.

    For the meatballs: In a large bowl, stir together turkey, garlic, ginger, sesame oil, vinegar and soy sauce. Form mixture into 24 (2-inch) meatballs.

    Lightly coat a large nonstick skillet with cooking spray and heat to medium-high. Add meatballs in two batches and cook, turning occasionally, until browned on all sides, 5 to 7 minutes for each batch.

    Lay 3 lettuce leaves on each of 4 plates. Place 2 meatballs on top of each leaf. Top meatballs with cucumber and mint leaves, drizzle with dressing and serve.

    Makes 4 (6 meatball) servings.

    Per serving: 180 calories, 6 g fat, 0.5 g saturated fat, 30 g protein, 4 g carbohydrates, 0 g fiber, 480 mg sodium.